Queso Chicken Enchiladas Bake Recipe

Introduction

Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish combining tender shredded chicken with creamy queso sauce, melted cheddar, and mild green chilies. Rolled in soft flour tortillas and baked until bubbly, it’s a quick and satisfying meal perfect for busy weeknights.

Ingredients

• 5 burrito size flour tortillas
• 2.5 cups shredded chicken
• 0.5 packet taco seasoning
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green chilies
• 10 ounces diced tomatoes with green chilies, undrained
• 1 pound queso blanco Velveeta, cubed

Instructions

1. Step 1: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well mixed, then set aside.
2. Step 2: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is completely melted and smooth.
3. Step 3: Lay the tortillas on a flat surface. Spoon ½ to ¾ cup of the chicken mixture into the center of each tortilla, spread slightly, and roll it up to form a burrito.
4. Step 4: Arrange the burritos side by side in a 9×13-inch casserole dish. Pour the warm queso evenly over the top of the burritos.
5. Step 5: Bake at 350°F for 20–25 minutes until heated through and bubbly. Serve hot and enjoy.

Tips & Variations

• Warm tortillas before filling to prevent cracking and make rolling easier.
• Substitute rotisserie or canned chicken to save time without sacrificing flavor.
• Use corn tortillas if preferred; warm them briefly to avoid breakage.
• If you don’t have Velveeta, blend cream cheese with shredded Monterey Jack for a creamy alternative.
• Add fresh cilantro or diced avocado on top before serving for extra freshness.

Storage

Store leftover enchiladas tightly covered in the refrigerator for up to three days. To freeze, wrap individual portions or the entire casserole tightly in foil and freeze for up to two months. Reheat gently in the oven covered until warmed through and bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken as a shortcut?

Yes, rotisserie chicken works wonderfully in this recipe and saves preparation time while blending well with the creamy filling.

What’s the best cheese substitute for Velveeta?

A combination of cream cheese and shredded Monterey Jack cheese is a good alternative that creates a smooth, melty sauce similar to Velveeta.

Queso Chicken Enchiladas Bake Recipe

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★★★★★

4.5 from 111 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 5 servings 1x

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Description

Queso Chicken Enchiladas Bake is a comforting Tex-Mex dish featuring tender shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and mild green chilies, all rolled into soft burrito-sized flour tortillas. These enchiladas are smothered in a creamy, melted Velveeta queso sauce combined with diced tomatoes and green chilies, then baked until bubbly and delicious. Perfect for a quick weeknight dinner, this recipe is family-friendly, easy to prepare, and packed with cheesy, savory flavor.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 5 burrito size flour tortillas
• 2.5 cups shredded chicken
• 0.5 packet taco seasoning
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green chilies
• 10 ounces diced tomatoes with green chilies, undrained
• 1 pound queso blanco Velveeta, cubed

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Instructions

1. Prepare the filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until evenly mixed and creamy, ensuring the chicken is moist but not overly wet. Set aside.
2. Melt the queso: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese melts completely into a smooth, bubbling sauce with no lumps.
3. Fill the tortillas: Lay the flour tortillas flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken filling into the center of each tortilla. Spread slightly, leaving edges clear to facilitate rolling.
4. Roll and assemble: Roll each tortilla snugly into a burrito shape. Arrange the rolled tortillas side by side seam-side down in a 9×13-inch casserole dish, fitting them close but without squashing.
5. Pour queso and bake: Evenly pour the warm queso sauce over the arranged enchiladas, ensuring full coverage. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until the sauce is bubbly and the dish is heated through.
6. Serve: Remove from the oven and let rest for five minutes before serving. Dish out the enchiladas while hot, enjoying the oozy cheese sauce and slightly crisped edges.

Notes

• Use rotisserie or canned chicken to save time and enhance flavor.
• If using corn tortillas, warm them for 20-30 seconds in the microwave to prevent cracking when rolling.
• Lightly toasting tortillas in a skillet before filling adds flavor and prevents sogginess.
• Let enchiladas rest for five minutes after baking to allow the filling to set.
• This dish is freezer friendly: wrap portions or whole casserole in foil and freeze for up to two months.
• Substitute Velveeta with a creamy blend of Monterey Jack and cream cheese if unavailable.
• Add fresh cilantro, diced avocado, or a squeeze of lime when serving for extra freshness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Hearty Main Dishes
• Method: Baking
• Cuisine: American

Keywords: queso chicken enchiladas, baked enchiladas, Tex-Mex chicken bake, creamy chicken enchiladas, Velveeta queso chicken, weeknight dinner, cheesy enchiladas, easy chicken dinner